Dietary Effect of Capric Acid Containing Soyphospholipids

A comparative evaluation of the dietary effect between capric acid (C10:0)- containing soyphospholipids and soyphospholipids without capric acid on the lipid profile of serum of rats when ingested at 5% or 10% level by weight in soybean oil was made. Rats were taken in five groups. One group was fed 20% soybean oil. Two groups received soybean oil containing 5% and 10% soyphospholipids by weight, respectively. Other two groups were fed soybean oil containing 5% and 10% capric acid containing soyphospholipids by weight, respectively. The other dietary components remained same for all the groups. The feeding was done for 4 weeks. At the end of feeding period there was no althrough significant change in weight gain, food intake and food efficiency ratio (FER). No significant change was observed in serum lipid profiles between the rats fed soybean oil and soybean oil with 5% or 10% soyphospholipids. There was significant decrease in serum total cholesterol (TC) and high density lipoprotein (HDL)-cholesterol level in the rats fed soybean oil blended with capric acid containing soyphospholipids at 5% level. The level of TC triglyceride (TG), very low density lipoprotein (VLDL)-cholesterol decreased significantly when the rats were fed capric acid containing soyphospholipids at 10% level. There is overall significant change in TC, TG, VLDL- and LDL-cholesterol. The possible mechanism behind the reduction of serum lipid profile may be the reduction of interfacial tension of phospholipids could affect serum lipid profiles due to enhanced or much greater extent of emulsification of the both polar and nonpolar lipid components and their transfer from the intestine to the bile pathway.